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Bull Binder?

MrMoe

New Member
Joined
Nov 28, 2007
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3
Location
Jackson TN
I'm looking to try my hand at processing a deer myself this season and have been looking at various recipes for sausage. In Randal's Summer Sausage recipe, he calls for "bull binder". Does anyone know what in the world "bull binder" is?
 
It's a particular brand of binder. It keeps the juices and fats from seeping out during cooking. You can probably Google it and find it. Soy and soy protein does a similar job when added to sausage.
 
Soy flour. I use "bull binder" like some folks say "get me a coke" when "coke" could mean Pepsi. Go to just about any Publix (other supermarkets may have it too) and buy a bag of soya, Soybean or soya bean flour (its all the same). It looks just like regular flour in "fineness" of grind and feel but is soybean yellow. Also, many "international markets" also carry soy flour.

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I stopped at Kroger on the way home. They also carry soy flour. Bob's red Mill Soy Flour 2.59/lb. I have been buying mine at the International Market inside of the Farmer's Market in Nashville for 1.99/14 oz. because I can walk over at lunch.

You can also buy it from Larry Metz at LEM products for $5 + shipping. He obfuscates what it really is by calling it "Soy Protein". His "soy protein" doesn't do anything that a generic soy flour does for me.

I'm not grudging anyone a right to make a little money but he and I got a divorce a while back when he tried to charge me double shipping to split-ship an order held on backorder for about 2+ weeks because he didn't have stock on some casings. I (personally) simply can't afford to pay people extra when they run out of stock. Helz belz I let him hold the older because "they are due in Friday" type of thing.

But if you want to know a good company that treats you right (they don't give anything away and they aren�t always the cheapest) but they do treat your right - try Allied Kenco down in Texas @ 1-800-356-5189. I don't get any discounts from any kind of referrals or nothing but tell Cody, that guy from Readyville Tennessee recommended him. maybe he'll get a kick out of it. A while back Cody took a phone order from me and I reordered "my salt" and some casings. When the order came in they shipped me straight salt (i.e. non iodized salt) instead of curing salt. When I called them they didn't complain they just shipped me 2# bag of Tender Quick no charge. It was as much my fault as theirs because neither of us clearified the stock no. Service in America has taken a hit but they are decent folks.
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ps to any moderators - if I violated any rules by expressing my personnal experience PM me and if this is still editable I'll delete the last 3 paragraphs.
 
I edited all of the videos that had recipes in them Friday night to reflect a few modernizations in our "reduced sodium" world. I cut the minimum cure in half (Morton says that will still color the meat nicely) and you can finish the rest with regular salt - Tender Quck is 99% table salt. Also, I called bull binder "soy flour" to reduce confusion and added a "refrigeration required" bit to the bottom of each. I found a spellig error in one and I added the casing sizes I use in each one at the top under the name. But as a result of "user friendly-ing them up", the old links are broken.
 

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